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HACCP (Hazard Analysis Critical Control Point) and PCP (Preventive Control Plan)

HACCP and PCP

HACCP is a process system that prevents food related problems from occurring and a way to assure food safety.  There are 7 principles to a HACCP plan including Hazard analysis, identifying critical control points (CCP), establishing critical limits, observe and track procedures, corrective actions, verification protocols and documentation & record keeping.  These principles may seem obvious but implementing and maintaining these principles through a food organization is a significant undertaking and, in some cases, an organizational cultural shift (possibly a transformational change) which starts from the management level who need to integrate the HACCP plan into the organization. 

Before a HACCP plan is implanted, Quality Smart Solutions creates a preliminary list of tasks so the HACCP program is robust and the 7 principles are integrated smoothly.

A Preventive Control Plan (PCP) is similar in some respects to a HACCP program but focuses more on written documentation and traceability aspects to identify and control risk to food and food animals.

As stated by CFIA:

A PCP allows you to identify and describe the biological, chemical and physical hazards associated with the food, document how you intend to control those hazards, provide the information you used to develop your plan, and demonstrate through records that you have implemented your plan.

Preventive Controls must be in place as per Part of the Safe Food For Canadians Regulations (SFCR) which comes into effect on January 15, 2019.

To determine if a HACCP or PCP program is right for your organization and how we can implement one of these programs to fit your food related activities contact us by clicking the link below.